This Pork tenderloin with apples and Guinness could be the perfect dish for St Patrick’s Day… but because I don’t want to wait all the way till March to taste it, I cooked it now 🙂 Why wait???
Apples and pork are definitely a match made in heaven. It’s a combination that I use a lot in my roast dinners. But, because these two ingredients are naturally sweet, this time I wanted to add a different taste. So I used Guinness beer which gives a strong roasted flavour and balances the dish. And I’m happy with my decision…
The combination of flavours in this dish was a novelty for my boyfriend. According to him, he never tasted cooked apples in a savory dish, only in desserts. And then the addition of Guinness made it even more exotic for him 🙂 I find that apples can be a good alternative to potatoes and it was approved by my other half. So I guess I will be cooking it more often now…
I have seen similar recipes using pork leg or pork shoulder. But I wanted a more tender piece of meat and easier to cook. So I’ve chosen pork tenderloin which turned out to be a good choice. When it comes to apples, I used granny smith which are sweet and perfect for cooking. But you can use any variety you wish.
Pork tenderloin with apples and guiness
- 1 pork tenderloin
- 2 tbsp oil
- 1/2 pint of Guinness beer
- 200 ml beef stock
- 1 small onion diced
- 2 large cooking apples
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- start by seasoning the pork tenderloin with salt and pepper
- Heat the oil in a frying pan and brown the pork on all sides. Reduce the heat and let it cook through.
- Remove from the pan and keep warm.
- Add the onion to the same pan and cook until starting to go golden.
- Add the apples half way through and finish with the mustard.
- Add the Guinness and reduce by half.
- Add the beef stock and bring to the boil.
- Slice the pork tenderloin and add to the sauce.
- Let it simmer for 2 min, check the seasoning and serve with a side of salad.